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Background: Advanced glycation end products (AGEs) are a heterogeneous group of compounds present in uncooked foods as well as in foods cooked at high temperatures. AGEs have been associated with insu...
The suitability for use in the canning industry of eight new dry bean varieties, selected from 150 new advanced drought tolerant dry bean lines was studied. Physical attributes including seed size, di...
For determination of cooking quality characteristics of advanced clones and potato cultivars, this experiment was conducted to determine the quality characteristics on the three advanced clones (39700...
The influence of different maceration techniques on the dynamics of polyphenol extraction during the maceration of the autochthonous Croatian grape Babic has been investigated. The process of wine pro...
The present research was focused on the commercialisation of fresh farmed sea bass (Dicentrarchus labrax). A slurry ice prototype (60% water/40% ice) coupled to an ozone generator (700 mV, 0.17 mg/l) ...
The transformation of methylene-active reducing Maillard intermediates 4-hydroxy-5-methyl-2H-furan-3-one (norfuraneol, 1) and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP) was studied in he...
Our studies focus on the characterisation of specific metabolic profiles of some representative plants from Romania (St. John wort, soybean and seabuckthorn berries) and their derived products (oils, ...

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